Prepare the polenta according to the instructions on the packet, then pour onto a tray and allow to set in a 5 cm thick layer.
Meanwhile, stone the olives and blend with the chilli, garlic and olive oil. Remove and set aside for later use. Cut the polenta into triangular shapes and fry on a very hot griddle pan brushed with olive oil until they are clearly marked.
To serve, spoon a generous amount of the olive sauce onto a polenta wedge, Sprinkle with Parmesan, basil leaves, freshly ground black pepper and an extra drizzling of olive oil.
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